Individual Chocolate Lava Cakes is blend and unique methods of roasting and processing, ensures that you are rewarded with the highest quality products and an intense, smooth-melting chocolate taste.

Ingredients 

Serves 6

1 1/2 bars G hirardelli 60% Cacao Bittersweet Chocolate

Baking Bars (6 ounces total)

1/4 cup heavy cream

Nonstick cooking spray

8 tablespoons (1 stick) unsalted butter

2 large eggs

2 large egg yolks

1/3 cup sugar

1/2 teaspoon vanilla extract

1/4 cup cake flour

Raspberries, for garnish

Whipped cream, for garnish

Method 

To make centers

Melt 2 ounces of chocolate (1/2 a baking bar) and cream in the top of a double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.

1. Preheat oven to 400 degrees. Spray six 4-ounce ramekins or custard cups with cooking spray.

2. Melt remaining 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend.

3. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light.

4. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.

5. Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes.

6. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.